382 
AMERICAN AGRICULTURIST. 
[OCTOBER, 
If the common name of tlic plant is of (ilisciiie 
origin I lie botanical one, Polemonium reptans, 
is not less so, as Polemonium may l>e from a 
Greek word meaning war, from t lie name of 
Kmg Polemon, while reptans is very absurd for 
a plant that was never known to creep. The 
plant forms a handsome clump, throwing up 
stems six inches to a foot in height, which bear 
along their sides compound leaves of seven to 
eleven leaflets and at their summit loose corymbs 
of small, nodding blue flowers. The engraving 
shows Ihe upper portion of a flower-stem of the 
natural <izc The usual color of Hie flowers Is 
a light lively blue, and there are paler varieties, 
and some even with white flowers. It is an excel- 
lent old-fashioned plant, and worthy of a place 
in any collection of hardy border perennials. 
" Kyanizing' " Plant-Labels, etc. 
The following method of "Kyanizing" 
■wooden labels that are to be used on trees or 
in exposed places is recommended in a German 
paper. Thoroughly soak the pieces of wood in 
a strong sol ul ion of copperas (sulphate of iron), 
then lay ihem, after they are dry, in lime water. 
This causes Ihe formation of sulphate of lime, 
a very insoluble salt (gvpsum) in the wood. The 
rapid destruction of labels by the weather is 
thus prevented. Bast, mats, twine, and other 
substances used in tying up or covering trees 
and plants, when treated in the same manner, 
are similarly preserved. 
At a recent meeting of a horticultural society 
in Berlin, Germany, wooden labels thus treated 
■were shown which had been constantly exposed 
to the weather during two years without being 
affected thereby. 
Packing and Marketing Produce. 
BT J. II. HELFTilCII. 
QUINCES 
should be carefully picked, and when thor- 
oughly cooled off and dry packed in clean, new 
tight barrels. Put a layer of the finest in the 
bottom, lay on their sides and press close toge- 
ther; handle so as not to rub the bloom off; 
then partly fill and shake; continue until the 
barrel is so full as to require a screw or lever 
press to bring the bead down to its place. Nail 
and line-hoop the head, and mark the other 
end us the one to be opened, with the consign- 
or's name and also to whom consigned. Care 
should be token to keep out nil quinces that 
arc specked or wormy. Assort and pack t lie 
sound ones according to size, marking them 
extra, first, and seconds. The wormy ones may 
be sent by themselves and marked culls. Those 
of first quality should be marked with the 
7t umber of quinces iu the barrel, also the vari- 
ety, as "Pear" or "Apple." 
The best variety for early is the Red-top Strap- 
leaf (Flat Dutch), as the small top of this vari- 
ety will keep fresh longer and, containing but 
little juice or water, does not ferment and heat 
ns soon as those having larger tops. Turnips 
should be thoroughly washed in a brook or in 
large tubs, frequently changing the water, and 
the tao root cat off close to the turnip. Tie in 
bunches of seven, palling Ihe largest in the 
center njid the others aronud it ; keep Ihe but- 
t m is ill even, an I lie wi h slicing bass, draw in ■; 
i .e necks us light as possible s<> lliey will not 
loosen iu haudliug. After the outside moisture 
has dried off they may be packed in barrels 
that have been bored or cut on the sides to give 
ventilation. Place the turnips against the out- 
side and the tops towards the center of the bar- 
rel, and cover with coarse bagging or muslin. 
Mark the number of bunches, shipper's name, 
and to whom consigned, on the cover. They 
are usually sold 105 bunches to the 100. They 
may be packed in crates holding from 200 to 
250 bunches covered mid marked as for barrels. 
Rula-bugas are also in demand. These are 
planted very early, and marketed about the 
same lime as the white flat turnips. They should 
have the snmll roole trimmed ofif eloce, also llio 
whole of the top, leaving none of it on as it 
would ferment and rot them. Ship iu barrels 
covered with bagging or cloth. 
For the late fall and winter crop the tops and 
roots of all turnips are cut clean off,and the white 
flat ones should be washed clean, thoroughly 
dried, and put in barrels. Head up the bar- 
rels or cover with cloth. Ruta-bagas should 
be cut clean, top and bottom, but not washed. 
BEETS, CAItnOTS, AND PARSNIPS 
for early and near-by markets should be tied in 
bunches of seven, using bass strings. Tie at Ihe 
neck, drawing tight, and keeping them flat and 
spread out fan-shape. Leave all the top on and 
wash clean. Pack in barrels, marking the num- 
ber of bunches on the cover and a. so the ship- 
per's name. The barrels should be well cut to 
give air. They may be packed in bushel crates 
such as directed for tomatoes. They are usually 
sold 13 bunches to the dozen, or 104 for the 100. 
For fall and winter crops cut the top off close 
to the crown and wash clean. When the out- 
side moisture is thoroughly dried off pack in 
barrels and cover with cloth or head. The bar- 
rels should be cut on the sides to give air. 
nORSE-UADISn 
should be laid evenly in barrels that are ven- 
tilated by cutting or boring several boles in the 
sides; it should be put up one hundred pounds, 
fu'.l weight, to the barrel. The roots should be 
sorted, putting the large straight ones by them- 
selves, the smaller roots being put up and 
marked as seconds. After digging the roots 
should be trimmed, taking off all side roots and 
cutting the tops off close to the crown; if any 
of the top is left on it will rot and spoil the 
roots. After trimming it should be well washed 
in clean water, and before packing thoroughly 
dried in the shade until freed from all outside 
moisture; if not dry when packed it will heat 
and soflen and become worthless. It is sold 
by the barrel and also by weight. It can be 
sent off late in the fall as soon as dug, or may 
be trimmed and kept until mid-winter or spring 
by digging a long trench sufficient to hold the 
crop, about four feet wide and two feet deep, 
on rising ground where Ihe water can not 
settle. Pile the roots in the trench in layers 
commencing at one end up to within about six 
inches of the top, and cover with earth; ridge 
up so as to keep Ihe water out. When wanted, 
commence at one end, take out, wash thor- 
oughly, dry, and pack. In packing use clean 
barrels, the sides well cut, the barrels free from 
sugar, salt, or flour, as that would heat and 
spoil the roots; lay the roots straight, and put 
in 100 pounds to the barrel. 
Cost op Planting Trees. — Experiments 
which have been made recently at the Illinois 
Industrial University to test the cost, of planting 
different varieties of forest trees, have given the 
following results. The amounts charged against 
the various species include Ihe cost of the trees, 
as well as the cost of planting and cultivating 
one acre of ground occupied by them. The 
cost for each acre was as follows: 
Norway Ppnico $100 04 
Green Ash 1«1 38 
Chestnut 152 98 
Austrian Pine H9 36 
Scelch Piue 149 16 
White Maple 145 78 
White Fine 144 34 
Citalfa H3 80 
Butternut 99 94 
White Elm 97 12 
White AkIi <j9 16 
European Larch 63 86 
While WIlow 56 36 
Osa-e Orange 46 08 
Thcac tiro nil more or lefts valuable trees for 
shade or for timber, and it is unquestionable 
that an acre of any of the above varieties 
planted at the above rales of cost would be a 
very paying investment in any locality. 
•-. -— aC— —•■ 
The Requisites of Cranberry Culture. 
Cranberries do not ripen more surely than 
our annual crop of letters comes to hand bring- 
ing various inquiries concerning their cultiva- 
tion. In order to cover Ihe whole ground of 
cranberry culture, we a few years ago published 
a work which should serve as a hand-book to 
those who proposed to enter into the business. 
" White's Cranberry Culturist" (sec our Book 
Lisi) is by a practical man, and altogether the 
most complete that has ever been offered. 
While we are willing lo answer any queries 
upon the subject, it is not practicable in this, as 
in many other cases, to publish full treatises 
upon special cultures. The few who would 
undertake tobacco, hops, flax, cranberries, 
grapes, or any special crop, will find it a profi- 
table investment lo procure at the outset a 
work especially devoted to Ihe particular crop 
iiiey pnjj,uuo i.. oniiivtite. It, was the necessity 
for having fuller treatises than could be given 
in articles in the paper that first led us into the 
book-publishing business, which from the issu- 
ing of a few pamphlets on special crops has 
grown to the extent indicated by our book 
list. Most of the writers of letters relating to 
cranberries ask, without giving any especial ac- 
count of their localities, if we think they can 
go into the culture with a prospect of success. 
The requisites are few, but unless they are 
present we would not advise investing much 
money or labor in cranberry culture. First a 
peat soil — all Ihe belter if the peat is underlaid 
With sand at a depth at which it can be turned 
up by the plow. If the peat is too deep for 
this then there must be, second, sand at hand, so 
that, the peat can be covered with it, at a mod- 
erate expense. Third, facilities for drainage, 
so that, Ihe water level may be under the con- 
trol of the cultivator. Fourth, water so situated 
that the cranberry meadow can be flowed at 
will and in a short lime. A locality that pre- 
sents all these facilities may be converted into 
a cranberry meadow with prospect of profi- 
table returns. As to the expenses, thev vary 
with the locality, and run from $100 to $300 or 
more an acre. Another point that is inquired 
about — natural cranberry bogs can be greally 
improved by sanding, and their productiveness 
increased in a most wonderful manner. This 
is best done in winter, the sand being deposited 
upon the ice lo the depth of three to six inches, 
according to the character of Ihe hoc; the 
deeper Ihe peat Ihe more sand is required. The 
sand mnst.be pure and without any admixture 
of clay or loam. Cranberries have been culti- 
vated upon inland with moderate success. It 
is essential that the laud be new and every 
